Email to Cat      

Sausage and Pepper Po-Boy

Source of Recipe

From "Emeril 20-40-60: Fast Food Fresh" by Emeril Lagasse


Recipe Introduction

"This is my rendition of the traditional Italian sandwich, which is also popular at New York City's street festivals—it is a favorite at the San Gennaro festival in Little Italy. I have added a New Orleans spin here by kicking the mayo up with a little Louisiana hot sauce."

List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ 1 red bell pepper, thinly sliced
â—¦ 1 green bell pepper, thinly sliced
â—¦ 2 cups sliced yellow onions
â—¦ 2 teaspoons Creole seasoning
â—¦ 1 teaspoon dried Italian herbs
â—¦ 1 pound mild Italian sausage, removed from casings and crumbled
â—¦ ½ cup mayonnaise
â—¦ 1 tablespoon Louisiana hot sauce or other red hot sauce
â—¦ 1 loaf soft French bread, cut into four 6-inch sections, each section sliced in half horizontally
â—¦ 4 ounces sliced provolone cheese


Recipe

In a large sauté pan, heat the olive oil over medium-high heat. When the oil is hot, add the bell peppers, onions, Creole seasoning, and Italian herbs. Cook until the vegetables have softened, 4 to 5 minutes. Transfer the peppers and onions to a paper towel-lined plate.

Add the crumbled sausage to the hot pan and cook until the meat is cooked through and lightly browned, about 5 minutes. Set aside.

Preheat the broiler.
In a small bowl, combine the mayonnaise and the hot sauce.

To assemble the po-boys, spread the cut sides of each piece of bread with the spicy mayonnaise. Divide the sausage evenly among the 4 bottom pieces of bread, then top evenly with the peppers and onions. Arrange the cheese slices over the filled bottom halves and over the cut side of each top portion (cut the cheese to fit as necessary).

Place the sandwich halves on a baking sheet, cheese sides up, and heat under the broiler just until the cheese melts, 1 to 2 minutes. Press the sandwich halves together, and serve immediately.

Makes 4 servings